2 boxes no bake cheese cake (with graham cracker crumbs included)
4 mini muffin pans
1 can black berries
1 can red raspberries
1 kiwi fruit, sliced & quartered
1 pt. strawberries (opt.)
1/2 c. sugar + 1 c. sugar
3 sticks butter
1/2 c. cornstarch
3 c. milk (skim or whole)
Fresh mint, if available
1/4 c. Amaretto

Combine sugar, butter and graham cracker crumbs according to box directions. Press mixture into greased muffin pans (fill half full with crumbs, then press. Cover sides too.

Mix cheese cake mix and milk. Add amaretto. Use amount of milk called for on package directions.

Spoon cheesecake filling into graham cracker filled tins. Heat juice from fruit in pan with 1/4 cup sugar each. Thicken with 1/4 cup cornstarch. Add berries.

Refrigerate 1 hour. Garnish with fruit and mint leaves. Be careful to lift out individual berries to place on these tiny cheesecakes. Serve on paper doily lined tray.